Terri

• 2 1/4 cups dry pancake mix**

• 1 1/4 cups whole milk

• 3 tablespoons unsalted butter, melted plus more for serving

• 1 teaspoon vanilla extract

• 2 large eggs, lightly beaten

• Maple syrup for serving

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**See "Dry Pancake Mix" recipe

1. Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven to keep the cooked pancakes warm. 

Preparing Pancakes:

1. Whisk the milk, butter, vanilla and eggs together in a large bowl;  add the dry pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes. 

2. Heat a large nonstick skillet or griddle over medium heat; ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. 

3. Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more.

4. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.